Blueberry Lavender Compote (Serves 6)

Blueberries and lavender are very comfortable flavor companions. This basic sauce is as delightful served as an ice cream topping in the summer as it is served as a sauce on a cold wintry day.

1/2 cup sugar
1 teaspoon cornstarch
Pinch of salt
4 cups fresh or frozen blueberries
1/4 cup lemon or lime juice
1 teaspoon dried lavender blossoms

1. In 2-quart saucepan, mix together sugar, cornstarch and salt.

2. Add blueberries, lemon or lime juice and lavender blossoms.

3. Cook and stir over medium heat until blueberries give up juice and liquid thickens.

4. Serve as a compote or as a sauce over angel food cake or ice cream.